Grilled Chicken Salad with Grapes and Goat Cheese
Happy new year, everyone! I hope you had a wonderful holiday season and are looking forward to a fabulous 2014.
Do you make new years resolutions? I always head into January with the best intentions to work out more, eat dessert less, and get the mail everyday instead of letting it pile up, but the magazines are busting out of the mailbox by February if that gives you an idea as to how these things usually play out.
One thing I am putting my foot down about in 2014, is eating 3 square meals a day (plus snacks, of course!) As a food blogger I’m often whipping up recipes at random times throughout the day which means my “meals” consist of nibbles of this and noshes of that. By the time dinner rolls around I’m usually not even that hungry!
Meal planning will be a big part of my success and this Grilled Chicken Salad with Grapes and Goat Cheese will definitely be making a repeat appearance on my dinner table in 2014.
Crisp green lettuce is topped with grilled or sauteed chicken then sprinkled with sweet red grapes, toasted walnuts, and tangy chevre. Drizzled with an easy, homemade Dill-Balsamic Vinaigrette, this is one meal you’ll want to sit down to enjoy with a nice glass of wine. My husband and I both devoured it a few weeks ago!
The contrast of textures and flavors in this dish are what make it so delicious, and the fact that it’s healthy will fit in nicely with most people’s resolution to eat better in the new year.
Start by making the homemade Dill-Balsamic Vinaigrette. I normally don’t love dill, but I decided to give it a whirl anyways. SUPER delish – so glad I went forward with it! Just combine extra virgin olive oil, balsamic vinegar, dried dill and oregano, with salt and pepper in a mason jar with a tight-fitting lid then shake and let sit for at least 10 minutes.
Next, pound out lean chicken breasts. I usually place my chicken on a meat-only cutting board then seal with Glad Press ‘N’ Seal. A couple whacks with a rolling pin and the chicken is all the same thickness. This is essential to getting your chicken to cook evenly.
Now consult your arsenal of grill seasonings. I loved that the recipe called for pairing elegant ingredients like red grapes and creamy chevre with bold grill seasoning. It’s really a great flavor combo!
Season the pounded out chicken on both sides with your favorite grill seasoning then grill or saute until cooked through. Let it rest for 5 minutes then thinly slice.
While the chicken is resting, prepare the rest of your ingredients – red grapes, chevre, and walnut pieces.
The original recipe called for pine nuts, but I’m not a huge fan so I toasted some walnuts instead, which are a classic pairing with red grapes.
To assemble the salad, place fresh lettuce on a plate then top with the grilled chicken, grapes, chevre, and walnuts, then drizzle the homemade Dill-Balsamic Vinaigrette on top.
A healthy, filling, and fresh meal never tasted so delicious. Enjoy everyone, and happy new year!
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